How to cook Quinoa in a pressure cooker – I have been using quinoa in my cooking for some time. We include quinoa in our diet thrice a week. I got a few requests from my Instagram followers to post a recipe for cooking quinoa in a pressure cooker. Learn how to cook quinoa with a short video.
Quinoa blends well with South Indian meals. Quinoa is nutrient-dense, rich in protein and fiber. It is significantly low in Glycemic index and controls blood sugar well. It won’t spike the sugar rapidly.
I always used to add cooked quinoa to my salads. Then I slowly replaced it with rice. As a family, we started enjoying quinoa with our South Indian dishes. To start with, you can replace rice with Quinoa when making Ven pongal, kichidi, Curd rice, and bisibele bath.
Learn how to make perfect quinoa in pressure cooker
Course Kitchen basics
Cuisine Global
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 2
Author Jeyashri suresh
Ingredients
½cupQuinoa
¾cupwater
Instructions
Add ½ cup quinoa in a strainer and add water.
Wash well.
Repeat this thrice
Add the washed quinoa to a vessel
Add ¾ cup water
Cover the vessel and place this in a cooker
Pressure cook for 3-4 whistles
Take out and fluff the rice
Perfectly cooked quinoa is ready
Video
Notes
1.For best results, transfer it to another vessel or casserole to avoid lumpy one2. You can mix this cooked quinoa with rasam, sambar, vatha kuzhambu, or mor kuzhambu.3. For making mixed rice like lemon rice or coconut rice, or puliyodarai, use a little less water
Vazhaithndu peas poriyal | Healthy protein and fiber-rich Vazhaithandu peas poriyal recipe | Banana stem peas curry with step-by-step pictures and short video.
Vazhaithandu | banana stem is a fiber-rich, nutritious vegetable widely used in South Indian cuisine. It is good for gut health, helps with constipation, and is good for kidney stones. I have posted a few recipes using Vazhaithandu on Jeyashri’s kitchen. Amma used to make Vazhaithandu poriyal by adding soaked yellow moong dal. It adds volume to the poriyal, enhances the taste, and contributes protein as well.
A simple, healthy, and tasty stir-fry made with banana stem and green peas. It pairs well with any South Indian meal, such as sambar, rasam, vatha kuzhambu, and mor kuzhambu. We mak make Soup, buttermilk, mor kootu, chaat using banana stem | Vazhaithandu
Pineapple Cucumber salad – Refreshing summer salad recipe with short video
Curry leaves-flavored pineapple-cucumber salad recipe. I am doing a Summer recipe series on Instagram. I tried this refreshing pineapple-cucumber salad at home a few days ago. It was a super hit. The crunch of the walnuts and the refreshing flavor of curry leaves were a great combo. It complemented the salad so well.
I posted a Thai-style pineapple-cucumber salad on Jeyashri’s kitchen a few years ago. As the summer season is peaking, this type of salad will be refreshing. You can have this salad for breakfast or lunch.
Jackfruit seed olan recipe – Chakka kotta olan recipe -Palakottai Olan- Kerala style olan recipe using jackfruit seeds – Olan recipe with step-by-step recipe and short video
Jackfruit seeds are a powerhouse of nutrients. It is rich in fiber and supports good gut health. Jackfruit seeds also help control blood sugar and cholesterol levels. We simply boil this in a pressure cooker for 3 whistles and eat it during our childhood days. Amma put in palakottai in sambar or kootu. This jackfruit seed olan is an onion no garlic recipe.
Last summer, when we met at a friend’s place, she made this chakka kotta olan. That was super tasty and totally new to me. I have tried palakottai curry and also jackfruit seed cutlet. This jackfruit seed olan is a super-healthy, simple recipe. The coconut oil gives the olan a fantastic flavor. We are adding karamani (black-eyed bean) in olan, so this jackfruit seed olan is rich in fiber and protein.
Take out the skin completely, else it will prick your throat.
Soak ½ cup karamani for 4-5 hours
Add the jackfruit seeds and soaked karamani in a vessel
Add 1 red chili, this is completely optional. Now add little salt and ½ cup of water.
Pressure cook for 3-4 whistles
Add the cooked mixture to a kadai. We are not giving tempering to Olan.
Mash it here and there, it will thicken. Add water to adjust the consistency.
Boil for 2 minutes
Switch off
Add 2 tsp coconut oil
Chakka kotta olan is ready
Notes
1. Adding red chili is totally optional.2. You can pair this healthy jackfruit seed olan with vatha kuzhambu or sambar.3. No need to temper mustard seeds for Olan.
Crush the jackfruit seed
Take out the skin completely, else it will prick your throat.
Soak ½ cup karamani for 4-5 hours.
Add the jackfruit seeds and soaked karamani to a vessel
Add 1 red chili; this is completely optional. Now add a little salt and ½ cup of water.
Pressure cook for 3-4 whistles.
Take it out of the cooker
Add this to a kadai.
Mash here and there
Add water to adjust consistency
Boil for 2 minutes.
Switch off the flame
Add 2 tsp coconut oil.
Notes:
Adding red chili is totally optional
You can pair this healthy jackfruit seed olan with vatha kuzhambu or sambar.
Maavadu recipe originally posted on 28-04-2014 updated with full video on 15-04-2026
Maavadu recipe | vadu mango pickle- Tender Mango pickle Vadu mangai or maavadu – Recipe with full video and step-by-step pictures. I remember accompanying my mom to the central market in my town to buy the tender mangoes. We make pickles from this vadu mangai. My mom always buys this vadu manga in bulk (10 padi), makes pickles in big jars, and shares them with my athais, who are all big fans of vadu manga pickles. Though I am not a big fan of maavadu, I enjoy watching the process of making maavadu. I love the maavadu water very much, a perfect combo for Curd rice. Make this easy maavadu pickle this summer and enjoy it with curd rice.
Select small tender mangoes from the market and wash them in water nicely. Wash it a few times to get rid of the dirt in the mangoes and pat dry them well.
Ensure that no water is there, else fungus will form after the pickle is made. My mom puts the wiped mangoes under the sunlight for half an hour. inside the home near the window. I also did the same.
Take the mangoes and put them in a clean dry bowl add castor oil to this rub the mangoes with oil, and ensure all the mangoes are coated well with oil.
The addition of castor oil is to reduce the heat caused by mangoes.
Grind the red chilli, mustard, rock salt, red chilli powder and asafoetida into a fine paste. You can add a little water while grinding.
Add this to the mangoes and mix well with a clean dry spoon.
Keep this covered and put it in a dry place for a week.
Everyday morning mix the mangoes well. Do not worry if the water is less. It will ooze out water in a week's time.
And the mangoes will start shrinking too.
After 10 days transfer it to a clean dry bottle and put it in the refrigerator.
Video
Notes
Notes:
• If handled well, maavadu will stay good even for a year.
• Generally, we don't store this in the refrigerator. Even outside in a porcelain jar, this will stay good.
Method:
Select small, tender mangoes from the market and wash them nicely in water. Wash the mangoes a few times to remove any dirt, then pat them dry.
Ensure that no water is there, or else fungus will form after the pickle is made. My mom puts the ripe mangoes in the sunlight for half an hour. inside the home near the window. I also did the same.
Take the mangoes and put them in a clean dry bowl. Add castor oil to this. Rub the mangoes with oil, ensuring they are well coated.
The addition of castor oil is to reduce the heat caused by mangoes.
Grind the red chili, mustard, rock salt, red chili powder, and asafoetida into a fine paste. You can add a little water while grinding.
Add this to the mangoes and mix well with a clean dry spoon.
Keep this covered and put it in a dry place for a week.
Everyday morning mix the mangoes well. Do not worry if the water is less. It will ooze out water in a week’s time.
And the mangoes will start shrinking too.
After 10 days, transfer it to a clean, dry bottle and put it in the refrigerator.
If handled well, maavadu will stay good even for a year.
Generally, we don’t store this in the refrigerator. Even outside in a porcelain jar, this will stay good.
Note:
Always add clean water for grinding the ingredients. Do not use normal tap water. Use drinking water.
Keep the pickle in a clean, dry container. Even with little water, the pickle will spoil.
Use a dry spoon to take out the maavadu, every time.
Lobia dosa| Karamani dosai recipe without rice. Healthy dosai recipe, no fermentation needed, easy to make lobia dosa with step-by-step pictures and a short video.
Karamani | Black-eyed bean | Lobia | Chawli beans – We South Indians use this bean mainly in Sundal and kuzhambu. For Karadaiyan Nombu Adai, we also use this karamani. After the recent nombu celebration, I was left with a pack of karamani (lobia). I have heard about this dosa from a friend some time ago, so I thought I would try this using the karamani I had.
A protein-packed, fiber-rich dosa using 2 major ingredients, and the best part is that no fermentation is needed. Also, no rice is used in this recipe. It is diabetic friendly recipe. This lobia dosa is perfect for a busy weekday breakfast and a perfect weeknight dinner too.
With just the soaked lobia and a few other basic ingredients in a mixer jar, you can make a healthy, tasty dosa. For more healthy recipes, visit Jeyashri’s kitchen Instagram page and YouTube Channel.
No rice added no fermentation needed karamani dosai
Course Breakfast | Dinner, Main Course
Cuisine South Indian
Keyword Dosa recipes, no onion garlic recipes
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 6dosais
Author Jeyashri suresh
Ingredients
½cupkaramani | lobia
4-5red chilis
Salt as needed
2pinchesasafoetida
Oil to cook
Water as needed
Instructions
Wash and soak ½ cup for 4-5 hours.
Add 3-4 red chilis to this
Grind this into a smooth paste.
Add little water to adjust the consistency
No need to ferment this batter.
Add little salt and 2 pinches of asafoetida
Mix well.
Heat a dosa tawa
Pour a ladle of dosa batter and drizzle oil
Cook on one side.
Once cooked flip the dosai.
Take out and enjoy hot
Karamani dosa ready
Notes
1. You can add 1-2 tbsp of chana dal while soaking for extra crispiness.2. You can add 1 tsp of fenugreek seeds while soaking.3. This karamani dosa batter stays good in the refrigerator for 3-4 days.4. KAramani dosai pairs well with kara chutney or any sambar
Cabbage Sambharo recipe: Gujarati-style cabbage stir-fry, warm cabbage salad, no onion, no garlic recipe, easy-to-make cabbage stir-fry with a short video.
We South Indians often make cabbage poriyal by adding coconut. I have posted the South Indian and North Indian versions of cabbage stir-fry. This one I recently learnt from a friend, but added my own twist to it. I made the stir-fry protein-rich by adding cooked green moong dal. The traditional Gujarati version of Cabbage Sambharo won’t have the moong dal.
You can pair this Cabbage Sambharo with rice or roti. A simple and easy dish loaded with fiber and protein, perfect for a balanced meal. You can add thinly shredded carrot or capsicum to this stir-fry. You can add turmeric powder to this stir-fry, but that is optional. I always prefer cabbage stir fry without turmeric powder.
Guava salad recipe – Easy to make Guava salad recipe with easily available ingredients – Guava salad recipe with a short YouTube video
Guava | கொய்யாப் பழம் in Tamil, is a tropical fruit rich in fiber, Vitamin C, and antioxidants. Salads are a favorite at home. As we enjoy guava fruit as it is, I thought of trying out a salad made with the fruit. I used semi-ripe ( more on the raw side) guava for making this guava salad.
I have used feta cheese in this salad; it is completely optional. However, I highly recommend adding feta cheese as it elevates the taste to a different level. After I posted the video on Instagram, many of my readers tried it and sent me pictures. It was a super hit at everyone’s home.
If you are a person who doesn’t like eating fruits as it is, do try this interesting version of guava salad.
Add salt, chaat masala, 1 finely chopped green chili, red chili powder and lemon juice.
Mix everything well
Add thinly sliced carrot, guava, boiled chickpeas and mix well.
Add 2 tbsp feta cheese (optional)
Mix well
Guava salad is ready
Video
Notes
1. You can add thinly sliced cucumber to the salad2. During non-guava season, you can use thinly sliced apple or pineapple also3. Feta cheese gives a nice taste to the guava salad
Drumstick soup recipe, Murungakkai soup recipe – How to make Drumstick soup – Healthy soup recipe with short video.
We South Indians typically add drumstick to sambar, vatha kuzhambu, or poricha kootu. Last time during my trip to India, I saw a few of my friends and relatives. Although they liked the flavour of murungakkai (drumstick), they didn’t like to eat the cooked drumstick because they dislike the fibrous part.
Even at my home, my daughter, who loves the flavour of the murungakkai, doesn’t eat the vegetable in any gravy. So I decided to make a soup, and it is a super hit in the family. So if you have anyone who hates to eat the drumstick, do try this way
Drumstick | murungakkai are loaded with nutrients, and they are a great source of fibre as well. We are not adding any cornstarch to this soup, but we are adding moong dal to this soup, which gives thickness to the soup.
Now add one bayleaf, green chili, garlic cloves, ½ portion of tomato, few coriander stems and 1 tbsp moong dal to this.
Saute for a minute and add chopped drumstick. I used 1.5 drumstick.
Add 1 cup of water, little salt, turmeric powder and fennel seeds
Cover and close the cooker.
Pressure cook for 3 whistles
Open the cooker once the pressure subsides, cool everything
Grind everything
Add 1 cup water while grinding
Strain this well
Add water while straining
Discard the fibre
Add salt, pepper powder and mix well.
Let this boil and switch off
Drumstick soup is ready
Video
Notes
1. You can add ½ onion while cooking the drumstick2. You can skip the tomato and add lemon juice towards the end3. Masoor dal can be replaced with yellow moong dal.4. You can also add a tbsp of millet to enhance the thickness of the soup
Add butter to a pressure cooker/pan.
Now add one bay leaf, green chili, garlic cloves, ½ portion of tomato, few coriander stems and 1 tbsp moong dal to this.
Saute for a minute and add chopped drumstick. I used 1.5 drumsticks.
Add 1 cup of water, little salt, turmeric powder and fennel seeds.
Cover and close the cooker.
Pressure cook for 3 whistles
Open the cooker once the pressure subsides, cool everything.
Grind everything
Add 1 cup water while grinding
Strain this well.
Add water while straining
Discard the fibre.
Add salt, pepper powder and mix well.
Let this boil and switch off.
Drumstick soup is ready.
Notes:
You can add ½ onion while cooking the drumsticks
You can skip the tomato and add lemon juice towards the end
Masoor dal can be replaced with yellow moong dal.
You can also add a tbsp of millet to enhance the thickness of the soup.
Dates paan recipe – Must try paan recipe for this festival season. No cook dates paan recipe using betal leaves | Vethalai, gulkand, and other easily available ingredients.
Usually, I make one paan dish for all my guests when I host any big gatherings at home. This year, when we had Maha Periyava Paduka Pooja at home, I made this Dates paan for my guests. It was a huge hit among all. Our friend who runs a restaurant here got so impressed, asked me to make dates paan for a big event hosted at their restaurant. Yet another huge hit.
I also made this for Varalakshmi Pooja and everyone loved it. As Navaratri is approaching, I thought of sharing this recipe with you all. So that you can make this for the guests. All you need is good-quality dates, tutti frutti, gulkand, and store-bought Mukhwas. You can make this in advance and store it in the refrigerator.
No cook paan leaves stuffed dates paan, perfect for the festival season
Course Dessert
Cuisine Indian
Keyword Festival recipes, Navratri recipes, paan leaves,
Prep Time 20 minutesminutes
Cook Time 0 minutesminutes
Total Time 20 minutesminutes
Servings 18pieces
Author Jeyashri suresh
Ingredients
3paan leaves | vethalai| betel leaves
18Pitted dates
2tbspgulkand | rose petal jam
2tbsptutti fruiti
2tbspmukhwas | mouth freshner
Instructions
I used this mixed mukhwas for this
In a bowl add the mukhwas, you can add sweetened fennel seeds, jeera mittai, supari
I used 4 varieties
Add 2 tbsp tutti fruiti
Add 2 tbsp Gulkand | Rose petal jam
Wash the paan leaves well and pat dry them. Take out the stem part and finely chop it. I used 3 medium sized paan leaves, do not add more
Mix well
Filling is ready
Take one pitted dates
Stuff little filling into it
Close it
Repeat for the rest
Dates paan is ready
Video
Notes
1. You can add finely chopped or pulsed nuts and seeds to this dates paan filling. 2. This can be stored in the refrigerator for 5-7 days.3. I have once added slightly crushed M & M and skipped the mukhawas. Kids enjoyed this version.4. Use firm dates for making this dates paan recipe.
I used this mixed mukhwas for this.
In a bowl, add the mukhwas
I used 4 varieties
Add 2 tbsp tutti frutti
Add 2 tbsp Gulkand | Rose petal jam
Add 3 finely chopped paan leaves.
Mix well
Filling is ready.
Take one pitted date
Stuff a little filling into it
Close it
Repeat for the rest
Dates paan is ready.
Notes:
You can add finely chopped or pulsed nuts and seeds to this dates paan filling
This can be stored in the refrigerator for 5-7 days.
I have once added slightly crushed M&M and skipped the mukhawas. Kids enjoyed this version.
Mahalaya Amavasai lunch menu – The Mahalaya Paksham | Pithru paksham ends with Mahalaya Amavasai. No onion garlic lunch menu combo for Mahalaya amavasai. It is the last day of the 15 days of Pithru paksham, which usually ends on the New moon day.
As a tradition, Tharpanam is performed on all days for deceased ancestors, and it is believed that even if we skip doing Tharpanam on other days, we can make it up on Mahalaya Amavasai day. It is also believed that the souls will bless the family abundantly. On Mahalaya Amavasai day, we cook an elaborate lunch using native vegetables. Raw banana is a must on the menu.
In our house, for amavasai my mother-in-law always makes poosanikai puli kootu. Some houses make Sambar for amavasai, and in some houses, they make Mor kuzhambu. Usually, we make vadai payasam for Mahalaya amavasai. In some houses, they make Srartha samayal for Mahalaya amavasai.
Some houses do not use toor dal but use only moong dal. I am sharing a basic menu that is usually made at our home for Mahalaya amavasai. Feel free to modify as needed.
Kavuni arisi Sakkarai Pongal – Karuppu kavuni arisi sakkarai pongal – Traditional South Indian sakkarai pongal made using black rice with step by step pictures and short video
Karuppu kavuni arisi is known for its health benefits. It has a unique purplish hue and is very rich in nutrition. We usually make sakkarai pongal using raw rice or sometimes with millet, samba wheat, or aval. I have posted Kavuni Arisi Curd Rice recipe on my Instagram page and YouTube channel.
Kavuni arisi is usually soaked overnight before cooking, as it has a hard texture. But in this recipe we are pulsing the rice into kurunai and cooking it immediately. The rice gets cooked in this way, without soaking. This recipe is similar to the popular Chettinad Kavuni arisi sweet.
I have posted a recipe for kavuni arisi payasam, and I even made it for a big group of guests a few months back. It was a huge hit among the guests. It is long overdue to post karuppu kavuni arisi dosai and appam on jeyashris kitchen. Do try this Karuppu kavuni arisi sakkarai pongal for neivedyam and let me know how it turned out.
Add 2 tbsp yellow moong dal and add add 2 cups of water
Pressure cook for 6-7 whistles in medium flame.
Once done mash this well
In a pan add ¾ cup jaggery and add ½ cup water
Let the jaggery dissolve, filter the impurities.
Add the cooked and mashed black rice to the pan
Mix well
Add ¼ tsp cardamom powder and add 1-2 tbsp ghee
Mix well.
Let this boil for a minute
Add a tiny pinch of edible camphor
Add ghee roasted cashew nuts
Mix well
Switch off the flame
Kavuni arisi sakkarai Pongal is ready
Video
Notes
• No need to soak the rice, since we are pulsing the rice, it gets cooked fast.• The jaggery quantity was perfect, you can add 1-2 tbsp extra if you want it sweeter.• Karuppu kavuni arisi sakkarai Pongal can be offered as neivedyam for any festival
In a bowl, add ½ cup black rice
Add water and wash well 3-4 times.
Drain the water and pulse this 3-4 times
Transfer it to a bowl.
Add 2 tbsp yellow moong dal and add 2 cups of water.
Sweet potato payasam, also known as Sakkaravalli kizhangu paysam, is a sweet kheer made with sweet potato, moong dal, and jaggery as its main ingredients. I was planning to post my mom’s version of sweet potato curry with jaggery. Though i am not a big fan of this, but mom makes it very nice, and my sister, my mom, and my grandma will feast on this during the festival time. It will taste more like a halwa. I will post this sometime. I just casually tried, as a few sweet potatoes have been lying in my kitchen for a week. Since many of us will have this veggie left over after Pongal festival, I thought we could use it for making payasam for kannu pongal. Check out my
Peel the skin of the sweet potato, wash it, and chop it into big chunks.
In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
Add 2 cups of water to this and pressure cook this for 3-4 whistles.
In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.
Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
I didn't add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.
Notes
1. I added 1/2 cup of jaggery but I found the payasam is less sweet so I have increased the quantity in the ingredients list.2. The payasam tends to thicken more so add milk if you are consuming it later.3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.4. You can add 1/2 cup of first coconut milk instead of milk to this sweet potato payasam.
Method:
Peel the skin of the sweet potato, wash it, and chop it into big chunks.
In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
Add 2 cups of water to this and pressure cook this for 3-4 whistles.
In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.
Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.
Notes:
I added 1/2 cup of jaggery, but I found the payasam to be less sweet, so I have increased the quantity in the ingredients list.
The payasam tends to thicken more so add milk if you are consuming it later.
Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
You can add 1/2 cup of first coconut milk instead of milk.
Arisi paruppu payasam | Traditional rice and dal-based payasam recipe, with jaggery and coconut milk. Arisi paruppu payasam recipe with full video and step-by-step pictures.
We usually make jaggery-based payasam for festivals or for Neivedyams. As we celebrate Tamil new year | Tamil Varusha pirappu tomorrow, I thought I will share this payasam recipe.
Arisi paruppu payasam is made using raw rice, moong dal and chana dal. We add dal in a very small quantity, just to give a creamy texture. We are adding jaggery to this payasam for sweetness. Alternatively, you can add brown sugar or nattu sakkarai too. Finally, I used coconut milk for this payasam but if you don’t have you can use milk.
This payasam tastes similar to sakkarai pongal but the addition of coconut milk gives a very nice taste and flavor to this. I used store-bought coconut milk in this recipe. But you can use homemade coconut milk for a more enhanced taste.
We make this payasam using raw rice | sona masoori rice. If you don’t get this in your place, you can use basmati rice or suruti kolam rice. If using basmati rice, just pulse this once ofter it is dry roasted.
In a pan dry roast raw rice till it turns slight reddish color.
Take it out and dry roast the moong dal and chana dal till it emits a nice aroma.
Transfer the rice and dal to a vessel and add 2 cups of water.
Pressure cook this for 4-5 whistles.
Once the pressure is released, take out and mash it well.
In a pan add 2 tsp ghee and add the cashewnuts.
Roast this till golden brown.
In a pan add the jaggery and ½ cup water.
Melt the jaggery and once it is melted, filter this and add it to the mashed rice dal mixture.
Add little water to adjust the consistency. The payasam tends to thicken after it is cool down.
Mix well and let this cook for 5 minutes.
Add cardamom powder.
Switch off the pan and add ½ cup if thick coconut milk.
Mix well.
Add the roasted cashew nuts
Arisi paruppu payasam is ready.
Video
Notes
The payasam tends to thicken after it is cooled, so check the consistency accordingly. 2. You can add milk instead of coconut milk, if adding milk add once the payasam is cool. 3. Arisi paruppu payasam tastes similar to sakkarai Pongal.
In a pan dry roast raw rice till it turns slight reddish color.
Take it out and dry roast the moong dal and chana dal till it emits a nice aroma.
Transfer the rice and dal to a vessel and add 2 cups of water.
Pressure cook this for 4-5 whistles.
Once the pressure is released, take out and mash it well.
In a pan add the jaggery and ½ cup water.
Melt the jaggery.
In a pan add the jaggery and ½ cup water.
Once this is melted, filter this and add it to the mashed rice dal mixture.
Add little water to adjust the consistency. The payasam tends to thicken after it is cool down.
Mix well and let this cook for 5 minutes.
Add cardamom powder.
Switch off the pan and add ½ cup if thick coconut milk.
Mix well.
Add the roasted cashew nuts.
Arisi paruppu payasam is ready.
The payasam tends to thicken after it is cooled, so check the consistency accordingly.
You can add milk instead of coconut milk, if adding milk add once the payasam is cool.
Arisi paruppu payasam tastes similar to sakkarai Pongal.
Mango malli salad | Raw mango salad – Easy to make Raw mango salad recipe with short video and step-by-step pictures.
I mostly add raw mango to all my salads in this raw mango season. We all love the crunch and tanginess of the raw mango in salads. I recently tried this random, easy raw mango salad and named it Mango Malli Salad. I wanted to share this refreshing raw mango salad recipe on Jeyashris kitchen. If you are not following Jeyashri’s Kitchen on Instagram, facebook and Youtube please do follow to get more healthy recipe updates
I have provided more options in the notes section for making this mango malli salad. Make the most of this mango season and enjoy the fresh produce. Coriander leaves are a must-ingredient in this refreshing salad.
Keyword Healthy salad, Mango recipes, no onion garlic recipes
Prep Time 15 minutesminutes
Cook Time 2 minutesminutes
Total Time 17 minutesminutes
Servings 2
Author Jeyashri suresh
Ingredients
½cupraw mangocut into small cubes
½cupcucumbercut into small cubes
½cupboiled chickpeas
¼cupfinely chopped coriander leaves
2tspoil
1tspmustard seeds
1tspurad dal
2slit green chilis
Salt as needed
Instructions
In a bowl add chopped raw mango, cucumber, boiled chickpeas and chopped coriander leaves.
Add salt
Temper with mustard seeds, urad dal and green chillis 2 tsp oil.
Add to the bowl
Mix well
Mango malli salad is ready
Notes
1. Instead of chickpeas, you can add roasted peanuts or boiled peanuts.2. You can add cooked white peas or black beans, or boiled rajma to the salad.3. Do not alter the quantity of coriander leaves, which gives a fantastic flavour to the salad. 4. You can add some pomegranate arils to the Mango Malli salad | Raw mango salad
In a bowl, add chopped raw mango, cucumber, boiled chickpeas, and chopped coriander leaves.
Add salt.
Temper with mustard seeds, urad dal and green chilies 2 tsp oil.
Add to the bowl.
Mix well.
Mango malli salad is ready.
Notes:
Instead of chickpeas you can add roasted peanuts or boiled peanuts.
You can add cooked white peas or black beans, or boiled rajma to the salad.
Do not alter the quantity of coriander leaves, which gives a fantastic flavour to the salad
You can add some pomegranate arils to the Mango Malli salad | Raw mango salad.
Raw mango chutney | salsa—This is a super tasty, tangy raw mango chutney recipe. It’s a simple recipe made with raw mango, and it has a full video and step-by-step pictures.
In this raw mango season, this is a must-try recipe with easily available ingredients at home. This raw mango chutney pairs well with hot rice, idlis, dosas, chapatis, and poori. When I tried this for the first time, we all had this with tortilla chips, freshly cut cucumber sticks, carrot sticks, and even monoco biscuits. It tasted so well with everything, we can serve this chutney as salsa | dip for parties.
I have posted thogayal with raw mango, which is a super hit recipe. This version of chutney I have seen on Instagram, and thought of giving it a try. It turned out so well and everyone at home loved it. We loved this with hot rice and it matched perfect with curd rice too. We had this as a dip with salt biscuits and it tasted yum
Add green chili and garlic cloves. Since we are adding raw mango and tomato do add more green chilis to balance the sourness
Cover and cook for few minutes.
Turn it and cover and cook for few more minutes
Switch off
Take out the skin of tomatoes and take the pulp of raw mango.
Put into a blender
Add 1 tsp red chili powder, this will be perfect as the mango and tomato sourness will get balanced.
Add salt
Blend without water
Add ¼ cup coriander leaves and curry leaves.
Pulse coarsely
Add 1 finely chopped raw onions, no need to grind this.
Mix well
Transfer to a bowl.
Raw mango chutney is ready
Enjoy with hot rice
Video
Notes
1. This raw mango chutney pairs well with hot rice, idli, dosa and chapati too.2. You can use it as a Raw mango salsa | dip for chips and kebabs3. Raw Mango chutney is perfect for travel | picnics too
In a pan, add oil and add sliced raw mango
Place it upside down
Cut 2 tomatoes and place them upside down.
Add green chili and garlic cloves. Since we are adding raw mango and tomato, do add more green chilies to balance the sourness
Cover and cook for a few minutes.
Turn it and cover, and cook for a few more minutes
Switch off.
Take out the skin of tomatoes and take the pulp of raw mango.
Put into a blender
Add 1 tsp red chili powder; this will be perfect, as the mango and tomato sourness will be balanced.
Add salt.
Blend without water
Add ¼ cup coriander leaves and curry leaves.
Pulse coarsely
Add 1 finely chopped raw onions, no need to grind this.
Mix well
Transfer to a bowl.
Raw mango chutney is ready
Enjoy with hot rice.
Notes:
This raw mango chutney pairs well with hot rice, idli, dosa, and chapati too.
You can use it as a Raw mango salsa | dip for chips and kebabs
Raw Mango chutney is perfect for travel | picnics too
Mango masala papad recipe – The classic masala papad recipe takes an interesting and healthy twist with mangoes in this mango season.
Masala papad is a classic Indian starter recipe. In restaurants, they deep fry the papad and serve it with a simple onion-tomato mixture on top. It’s a simple starter but a great crowd pleaser. I have already posted the classic restaurant-style Masala papad recipe in Jeyashris kitchen.
In this mango season, I want to share a healthy and interesting version of masala papad recipe using Raw and Ripe mangoes. You can customise the ingredients according to your taste and availability. Jeyashri’s Kitchen has a wide and unique variety of Mango recipes. This Mango masala papad is a perfect party appetizer. Try this during this mango season and make your party special.
In a bowl add finely chopped onions, tomato, raw mango, cucumber, cooked sweet corn, grated carrot and beetroot, colored capsicum.
Now add finely chopped ripe mango.
Add finely chopped coriander leaves, chaat masala, red chili powder, salt and green chilis.
Usually we don’t add seeds in masala papad, but for a crunch we are adding it.
Add pumpkin seeds sunflower seeds
Add 1 tsp lemon juice
Mix well
Place cooked papad on a plate
Sprinkle the veg mixture on this
Serve immediately
Mango masala papad ready
Notes
Notes:1. You can add chickpeas or rajma to this mango mixture.2. You can microwave the papad or deep fry it or fire roast it.3. Papad can be replaced with salt crackers | biscuits4. Mango masala papad is a perfect party starter.
In a bowl add finely chopped onions, tomato, raw mango, cucumber, cooked sweet corn, grated carrot and beetroot, colored capsicum.
Now add finely chopped ripe mango.
Add finely chopped coriander leaves, chaat masala, red chili powder, salt, and green chilies.
Usually, we don’t add seeds to masala papad, but for a crunch, we are adding them.
Add pumpkin seeds and sunflower seeds
Add 1 tsp lemon juice.
Mix well. Masala papad topping is ready.
Place cooked papad on a plate. I microwaved the papad. You can deep fry or fire-roast the papad.
Sprinkle the veg mixture on this
Serve immediately
Mango masala papad ready.
Notes:
You can add chickpeas or rajma to this mango mixture.
You can microwave the papad or deep fry it, or fire roast it.
Papad can be replaced with salt crackers | biscuits
Palakottai curry | Jackfruit seed curry— This nutritious curry recipe uses jackfruit seeds and pairs well with South Indian meals and chapati.
Palakottai, the seeds of the tasty jackfruit, have a lot of health benefits. I posted a cutlet recipe using jackfruit seeds a few years back. Jackfruit seeds are often overlooked, yet they are a powerhouse of protein, fiber, and essential vitamins. During our childhood days, we used to buy steamed jackfruit seeds outside the school campus. They add salt and steam it and sell but it used to be super tasty. Somehow, we never get the same taste at home. My mom and grandmother used to add jackfruit seeds to sambar and kootu.
I didn’t enjoy palakottai in sambar or kootu during my childhood. When I started cooking, I started liking it. Recently, I got a pack of jackfruit seeds from my friend who went to Singapore for a holiday. I also got a little from another friend here in Hong Kong. I wanted to try out the jackfruit seeds curry, a healthy vegetarian curry. In this jackfruit season, if you are looking for jackfruit seed recipes, do try this out.
Crush the jackfruits seeds a little in a mortar and pestle.
Take out the skin.
It will be difficult to peel after it is cooking.
Wash and put this in a vessel
Add little salt and add ½ cup of water.
Pressure cook for 3 whistles
Drain water and keep aside
Add 3 tsp oil in a pan and when it is hot add mustard seeds, crushed fennel seeds, 1 slit green chili.
Cook till mustard splutters
Add 1 finely chopped onions and cook till translucent.
Add 2 tsp ginger garlic paste
Saute till the raw smell goes off
Add 1 chopped tomato and cook till it becomes soft.
Add red chili powder, coriander powder, turmeric powder and salt.
Add ¼ cup of water and mix well.
Cook for 2 minutes.
Now add the cooked jackfruit seeds
Mix well and cook for 2 minutes
Switch off and add coriander leaves
Palakottai curry is ready
Video
Notes
1. You can serve this curry with sambar rasam or curd rice.3. Grind coconut and cumin seeds into a coarse paste and add them in the last.4. Palakottai curry | Jackfruit seeds curry can be served with chapathi too.
Crush the jackfruit seeds a little with a mortar and pestle.
Take out the skin.
It won’t be easy to peel after it is cooking.
Wash and put this in a vessel
Add a little salt and ½ cup of water.
Pressure cook for 3 whistles
Drain water and keep aside.
Add 3 tsp oil in a pan and when it is hot add mustard seeds, crushed fennel seeds, 1 slit green chili.
Cook till mustard splitters.
Add 1 finely chopped onion and cook till translucent.
Add 2 tsp ginger garlic paste
Saute till the raw smell goes off.
Add 1 chopped tomato and cook till it becomes soft.
Add red chili powder, coriander powder, turmeric powder and salt.
Add ¼ cup of water and mix well.
Cook for 2 minutes.
Now add the cooked jackfruit seeds.
Mix well and cook for 2 minutes.
Switch off and add coriander leaves
Palakottai curry is ready.
Notes:
You can serve this curry with sambar rasam or curd rice.
Palakottai curry pairs well with variety rice too.
You can grind coconut and cumin seeds into a coarse paste and add them last.
Palakottai curry | Jackfruit seeds curry can be served with chapathi too.
Soya keema sandwich recipe – A simple and healthy protein-rich sandwich recipe with soya chunks and paneer filling.
Soya chunks are a rich source of protein, but many friends do not prefer to eat them. I have posted a few recipes using soya chunks in Jeyashri’s kitchen. This recipe is a perfect one for non-soya chunks lovers. I am not a great fan of soya chunks, but I mask them with Indian masalas and eat them. The same filling can be used as a filling for paratha, too.
Everyone at home loves sandwiches. So I always try to make different fillings. This one is a super hit one at home and everyone loved it. You can use the soya granules we get in the shops or cook the big chunks and pulse them to get the minced texture. I have added some paneer to this filling to get a nice taste. You can add scrambled tofu also instead of paneer. The addition of some veggies to this makes it healthier. You can pack this for lunch box or can make this for breakfast or after school snack too.
Add the carrot, broccoli, capsicum, scrambled paneer and scrambled soya chunks.
Cook for 2 minutes
Add the red chili powder, chaat masala, turmeric powder and salt.
Mix well and cook for 1-2 minutes
Add 2 tbsp coriander leaves and switch off the flame
Add little butter in a pan
Place a slice of wheat bread
Spread green chutney on one side of the bread.
Place 2 tbsp of soya veg keema and 2 cucumber slices
Place another bread
Cook on both sides
Take out from the pan
Cut and serve
Soya chunks veg keema sandwich is ready.
You can pack this for school lunch box too
Video
Notes
1. You can add cabbage, grated beetroot, sweet corn, peas, spring onion greens to the soya keema veg sandwich
2. Use wheat sandwich or you can serve this as an open toast on Sour dough bread.
In a pan add oil and add the onions
Cook till translucent.
Boil the soya chunks in water for 2 minutes
Drain the water and squeeze the extra water
Pulse in the mixie jar.
1 cup scrambled soya chunks is ready.
Add the carrot, broccoli, capsicum, scrambled paneer and scrambled soya chunks.
Cook for 2 minutes.
Add the red chili powder, chaat masala, turmeric powder, and salt.
Mix well and cook for 1-2 minutes.
Add 2 tbsp coriander leaves and switch off the flame.
Add a little butter to a pan
Place a slice of wheat bread.
Spread green chutney on one side of the bread.
Place 2 tbsp of soya veg keema and 2 cucumber slices.
Place another bread
Cook on both sides
Take out from the pan.
Cut and serve
Soya chunks veg keema sandwich is ready.
You can pack this for the school lunch box too.
Notes:
You can add cabbage, grated beetroot, sweet corn, peas, and spring onion greens to the soya keema veg sandwich
Use wheat sandwich or you can serve this as an open toast on Sourdough bread.
Sundakkai Thogayal recipe | Fresh Turkey berry chutney recipe – Healthy and easy thogayal recipe with video and step-by-step pictures.
I have used dried sundakkai in various recipes. I have posted kara kuzhambu using sundakkai and a classic South Indian Arai puli kuzhambu using dried sundakkai. During my recent trip to India, I learned this recipe from my mami, an expert in cooking. She taught me so many recipes, including the classic sundakkai thogayal.
Sundakkai has a lot of health benefits. It has anti-inflammatory properties and is good for diabetics. I have used onion and garlic in this recipe, you can skip that if you do not want to add. Fresh Turkey berry also called Pacha sundakkai in Tamil has bitterness in it, we can pound this in the mortar and pestle and reduce the bitterness of the sundakkai.
Wash and pound the sundakkai in a mortar and pestle.
Add 1 tsp ghee in a pan and add the pound sundakkai
Pounding reduces the bitterness of the sundakkai.
Cook this for 5 minutes.
Take out and keep aside
Add 2 tsp oil and add chana dal, urad dal and red chili.
Saute for a minute
When the dal starts golden brown add the small onions and garlic.
Add 7-8 small onions
Add 7-8 garlic cloves
Cook for 2-3 minutes
Switch off
Add curry leaves, a small piece of tamarind and salt
Cool everything
Grind into a thick paste.
Sundakkai thogayal ready
Video
Notes
1. You can skip onion and garlic if you do not like the taste.2. Sundakkai pairs well with hot rice and also with idli and dosai3. You can add 2-3 tbsp of coconut while grinding the sundakkai thogayal.
Wash and pound the sundakkai in a mortar and pestle.
Pounding reduces the bitterness of the sundakkai.
Cook this for 5 minutes.
Take out and keep aside.
Add 2 tsp oil and add chana dal, urad dal and red chili.
Saute for a minute.
When the dal starts golden brown add the small onions and garlic.
Add 7-8 small onions
Add 7-8 garlic cloves
Cook for 2-3 minutes.
Switch off
Add curry leaves, a small piece of tamarind and salt
Cool everything.
Grind into a thick paste.
Sundakkai thogayal ready.
You can skip onion and garlic if you do not like the taste.
Sundakkai pairs well with hot rice and also with idli and dosai
You can add 2-3 tbsp of coconut while grinding the sundakkai thogayal
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